Cover image for Parisian home cooking : conversations, recipes, and tips from the cooks and food merchants of Paris
Parisian home cooking : conversations, recipes, and tips from the cooks and food merchants of Paris
Roberts, Michael, 1949-
Personal Author:
First edition.
Publication Information:
New York : Morrow, [1999]

Physical Description:
xi, 335 pages : illustrations ; 24 cm
General Note:
Includes index.
Format :


Call Number
Material Type
Home Location
Item Holds
TX719 .R588 1999 Adult Non-Fiction Central Closed Stacks

On Order



In Parisian Home Cooking, Michael Roberts offers a look at how real people shop, cook, and eat in the City of Lights. The side streets and markets of Paris come alive with anecdotes about traditional recipes and the daily shopping. Each chapter takes a trip to a different part of the market, with descriptions of the shopkeepers and their goods. And more than 150 recipes document the meals that many Parisians know by heart and consider their daily fare.

This isn't fancy restaurant cooking that is difficult to duplicate in the home kitchen, but rather wholesome, easy-to-make recipes, most of which take less than thirty minutes to prepare. Take your pick from Smothered Duck Legs and Apples, Baked Tomatoes with Pesto, and Stuffed Cod with Asparagus. Indulge yourself in Lamb and Red Bean Stew, Tuna Braised in Sherry with Rosemary, or Parisian Bread Pudding. From cover to cover, Parisian Home Cooking is a delicious way to bring a bit of everyday Paris into your own home.

Reviews 2

Booklist Review

Despite the obvious lure of their restaurants, Parisians can't eat out every night, so they have developed a superior cooking style suitable to their home kitchens. Roberts has plumbed the depths of this cuisine bourgeoise, and he shares his knowledge with American cooks. Americans will recognize how close to each other are Parisian home cooking and bistro cuisine. Both depend on Paris' markets' best available meats, fish, and vegetables for their success. Cooking routines are simple and serve to enhance flavors already present in such simple items as roast chicken and roasted monkfish. A bundle of mussels taken home after work and steamed in garlic broth make a tasty meal that can be elaborated on with curry powder and spices. Anyone with access to duck legs can create a savory meal in minutes by pressure cooking them and bathing them in garlic cream. Simple cakes and fruit-based desserts conclude meals with a light touch. --Mark Knoblauch

Publisher's Weekly Review

Chef and hotel restaurant consultant Roberts brings a disarmingly relaxed approach to French cooking and succeeds in taming a cuisine that can intimidate with its sometimes exacting procedures. He shows that Parisian home cooks are as hampered by small kitchens and time shortages as the rest of us, and that, as a result, their daily recipes are far less complicated than traditional French cookbooks suggest. Roberts proves that techniques are within the reach of anyone; his book provides ingredient lists that are not overwhelming and brims with such fresh ideas as the simple Cream of Radish Leaf Soup. Steamed Mussels West Indian Style tingles with coriander, curry and red pepper flakes. Pan-Seared Tuna Served with Its Marinade boasts a virtually effortless sauce of red wine, Dijon mustard and shallots. Casserole Roasted Chicken is one of several recipes that recall earlier Parisian stoves without thermostats, while delivering a very moist bird. Veal Shanks with Bread Sauce has a braising liquid ingeniously thickened with bread crumbs. Beef Tenderloin Steaks with Roquefort Sauce lavishly weds savory flavors popular with Parisians, as does Pork in the Style of the Butcher's Wife, heady with a mustard cream sauce, herbs, capers and cornichons. Many dishes are not for the fat conscious, but those who want to prepare French food with an informality that's almost Italian will relish Roberts's delectably casual recipes. (June) (c) Copyright PWxyz, LLC. All rights reserved